Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp olive oil; 1 cup cooked chicken, shredded or diced; 1 small onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 1 cup diced potatoes (small cubes); 4 tbsp butter; 1/4 cup all-purpose flour; 1.5 cups chicken broth; 1/2 cup milk (whole milk recommended); 1/2 tsp dried thyme; to taste Salt and black pepper; 1 (14.1 oz) package refrigerated pie crusts (2 crusts); 1 egg, beaten (for egg wash, optional)

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This classic chicken pot pie is the epitome of comfort food, perfect for a warming meal in March. It features succulent pieces of chicken and a medley of garden vegetables like carrots, peas, and potatoes, all enveloped in a rich, savory cream sauce. Topped with a flaky pastry crust, each bite is a delightful combination of textures and flavors.

speichern

Prep Time25 min

Cook Time50 min

Servings6 servings

DifficultyMedium

Equipment

Large Skillet9-inch Pie Dish

Instructions

1
Preheat oven to 400°F (200°C). If using raw chicken, cook and shred/dice it first.
2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, celery, and diced potatoes. Sauté for 8-10 minutes until vegetables begin to soften. Stir in frozen peas for the last 2 minutes. Remove vegetables from the skillet and set aside.
3
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
4
Gradually whisk in chicken broth and milk, stirring until the sauce thickens and smooths, about 3-5 minutes. Stir in dried thyme, salt, and pepper.
5
Return the cooked chicken and sautéed vegetables to the skillet, stirring to combine everything with the creamy sauce.
6
Pour the filling into a 9-inch pie dish. Place one pie crust over the filling. Trim and crimp the edges. Cut a few slits in the top crust to allow steam to escape. Brush with beaten egg wash for a golden finish, if desired.
7
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.

Nutrition

Calories520 kcal

Protein28g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use puff pastry instead of pie crust?

Yes, puff pastry makes a wonderful, flaky topping! Simply lay a sheet over the filling, crimp the edges, and bake as directed until golden.

What's the best way to cook the chicken if I don't have pre-cooked chicken?

You can boil or bake chicken breasts or thighs until cooked through, then shred or dice them. A rotisserie chicken is also a fantastic shortcut for this recipe.

How can I make the sauce thicker?

If your sauce isn't thick enough, you can simmer it a bit longer to reduce, or make a slurry with a teaspoon of cornstarch mixed with a tablespoon of cold water, then whisk it into the simmering sauce until it thickens.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.